Directions:

Cut Beef Ribs to fit in crock pot.

Add 1 bottle of GAMMS Original and 1 can of Beef broth to crock pot.

Add beef ribs.

Cook for 12 hours.

Stir occasionally.

Directions:

Mix together and shoot in dehydrator with jerky shooter

Dehydrate for crispy – 12 hours at 155º

Dehydrate for chewy – 12 hours at 95º

Or

Marinate 2 lbs. sliced beef or wild game in refrigerator for 12 hours. Slice thickness to your preference.

Dehydrate for crispy – 12 hours at 155º

Dehydrate for chewy – 12 hours at 95º

Directions:

Whisk the lemon juice, honey, GAMMS Original, sherry, and garlic together in a small bowl; pour about 1/2 cup of the mixture into a large resealable plastic bag. Cover the bowl containing the remaining marinade with plastic wrap, and refrigerate. Add the pork chops to the plastic bag; squeeze as much air as possible from the bag and seal. Turn the bag to coat the meat thoroughly; refrigerate 2 to 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the pork chops to a plate; allow to sit until they reach room temperature. Discard the used marinade.
Cook on the preheated grill until the pork is no longer pink in the center, 4 to 5 minutes per side, basting frequently with the reserved marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Directions:

Cook rice according to package directions; set aside.
Drain pineapple; reserve pineapple chunks and juice.
In a large skillet, saute vegetables in oil until crisp-tender.
Add sausage and pineapple chunks; cook and stir until heated through.
In a small bowl, combine the cornstarch, water, GAMMS Original, brown sugar and reserved pineapple juice.
Stir into sausage mixture. Bring to a boil. Cook and stir for 1 minute or until sauce is thickened.
Serve over rice.

Directions:

Put Cece’s Seasoning DRY RUB between skin and meat of the turkey and sprinkle inside and outside. Inject turkey with garlic butter or GAMMS Original!

Fry as you normally do.